Beef protein for meat processing plants

In dry form:

• Use in boiled and semi-cooked sausage products – water (1:8 – 1:10). Low-fat raw materials, phosphate, nitrite solution, salt for unsalted raw materials, 2/3 water are placed in the cutter, chopped, then animal protein and other proteins, 1/3 water are added. Chopping is carried out at maximum speed of rotation of the knives for 10-15 minutes. Then the process of preparing minced meat is carried out as usual. The degree of addition and hydration depends on the fat content of the raw material. The recommended content of dry protein in the total mass of minced meat is up to 5%.
• In products containing mechanically deboned poultry, it is necessary to add dry protein in the amount of 3-5% with a hydration of 1:8-1:10.
• For traditional types of dry-cured sausages, it is permissible to replace meat up to 10% with dry animal protein with a hydration of 1:8
• For sausages with the softest consistency, the addition of dry protein is up to 3%, while a slowdown in drying out of the product is observed, which allows you to maintain your marketable appearance longer.

Use in the form of a gel:

Protein hydration occurs within 15-20 minutes at a ratio of 1:8 (protein: water). The water should be hot, the water temperature is not less than 50 degrees. 1/3 of water is poured into the cutter and protein is added in the mixing mode, at a low speed of rotation of the knives the mixture is mixed for 2 minutes, then the cutter is switched to maximum speed. The remaining 2/3 of water is added to the finished gel in the mixing mode. At the end of the preparation of the gel, it is necessary to add salt and dye, based on the recipe for the type of product for which the gel is prepared. The finished gel is poured into containers in a layer of no more than 20 cm and cooled at a temperature of 0 – 4 oC. When preparing minced meat, the gel is first added to the cutter, it is cut into pieces, then low-fat raw materials are added to the cutter and then the process of preparing minced meat is carried out as usual.

Production of semi-smoked and cooked-smoked sausages using gel

• a) gel is added, meat raw material (beef) is replaced in the form of granules up to 20%
• b) gel is added in addition to the recipe up to 10%

Use in the form of granules to imitate pieces of meat:
pour hot water into the cutter (t not lower than 50 degrees) at the rate of protein: water 1: 8, chop for 7-10 minutes. If necessary, add salt 30 seconds before the end of chopping, dyes according to the recipe for this type of sausage. The resulting emulsion is unloaded into a special container in a layer of no more than 0.25 meters and left to swell in a room at t 12-16 0C for at least 2 hours, then placed in a cold chamber at t 2-4 0C for 6-12 hours to obtain a gel. After holding, the mass is ground in a cutter or mincer to pieces of the required size.

Use in the form of protein emulsions with fat:
Protein: fat: hot water not lower than 40 oC (1: 20: 20). Fat ground in a mincer is placed in a cutter and ground to a paste-like state, then protein is added, mixed well, hot water is added (water temperature not lower than 40 oC) and cut at maximum speed until an emulsion is formed. At the end of cutting, salt is added to the finished emulsion in an amount of 2% by weight. The finished emulsion is poured into containers in a layer of no more than 20 cm and cooled at a temperature of 0-4 0C for 8-15 hours.

Making canned food

• a) for minced canned food, protein is introduced in a pre-hydrated form with water 1:8 and replacing meat raw materials up to 20%.
• b) for piece canned food (stewed meat), protein is introduced into the mixer in a pre-hydrated form with water 1:6 and replacing meat raw materials up to 15%.
• c) allows replacing up to 25% of meat raw materials.

Making dumplings.

• a) Protein is pre-hydrated in water 1:8, then introduced into the mixer when making and mixing minced meat.
• b) The use of protein in dry form contributes to the formation of a “lump” in dumpling minced meat in the case of using a significant amount of fatty poultry meat in the recipe raw materials, raw fat, soy proteins.
• c) Allows to replace up to 25% of meat raw materials.

Production of chopped semi-finished products.

a) Protein is introduced in a pre-hydrated form with water 1:8-10 and replacing meat raw materials (beef) up to 20%.

The use of protein improves the formation of semi-finished products (cutlets, etc.), minced meat lags behind the forming equipment better.